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Convenience and Innovation

Convenience and Innovation

John van Willigen

Publisher:

University Press of Kentucky

DOI:10.5810/kentucky/9780813146898.003.0007

This was an era of paradox: there was more interest in both ethnic and so-called gourmet recipes, which required more sophisticated cooking techniques, and a parallel concern for convenience in meal preparation. The demand for easy-to-prepare recipes was no doubt related to the growing number of women in the labor force. Food journalism also became increasingly important in this period, which witnessed the beginnings of what would become a flood of community cookbooks.

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PRINTED FROM KENTUCKY SCHOLARSHIP ONLINE (www.kentucky.universitypressscholarship.com). (c) Copyright The University Press of Kentucky, 2017. All Rights Reserved. Under the terms of the licence agreement, an individual user may print out a PDF of a single chapter of a monograph in KSO for personal use (for details see http://www.kentucky.universitypressscholarship.com/page/privacy-policy).date: 19 March 2018